Busto María D, González-Temiño Yaiza, Albillos Silvia M, Ramos-Gómez Sonia, Pilar-Izquierdo María C, Palacios David, Ortega Natividad
Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
Foods. 2022 Jul 13;11(14):2077. doi: 10.3390/foods11142077.
In this study, the use of spray-drying technology for encapsulating Flavourzyme (protease-peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan-TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (/) and an inlet temperature of 130 °C. Flavourzyme-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry.
在本研究中，对使用喷雾干燥技术包封风味酶（蛋白酶 - 肽酶复合物）进行了评估，以克服其他包封工艺的局限性（包封效率低且无法大规模生产）。据我们所知，喷雾干燥此前尚未应用于该酶的固定化。首先，以牛血清白蛋白（BSA）作为模型蛋白，通过喷雾干燥将其包封在壳聚糖和三聚磷酸钠（TPP）交联的壳聚糖壳基质中。结果表明，与未交联的壳聚糖微胶囊相比，壳聚糖 - TPP微胶囊具有更高的包封效率和更好的蛋白质稳定性。在风味酶喷雾干燥过程中测试了酶浓度和干燥温度的影响。在此方面，当浓度为0.1%（/）且进口温度为130°C时，活性产率为88.0%，包封效率为78.6%。还使用扫描电子显微镜和激光衍射法对负载风味酶的壳聚糖微胶囊的尺寸和形态进行了表征。
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